This recipe is fabulous. It’s so simple, takes only minutes to prep, and is ready at the end of a hard day of work. The best part is, it’s easily doubled or tripled if you are making it for a large group of people. I served these carnitas on tortillas with cheese, peppers, salsa, and sour cream. They were super tender and had a certain amount of spice, though they weren’t so spicy as to burn the mouth. My husband put his pork on top of a salad and said it was delicious.
2 pounds pork (chops, roast, or loin)
1/2 c. chopped onion
2 garlic cloves, minced
2 T. ground cumin
2 T. chili powder
1 (4 oz) can diced green chilies
1 t. salt
1/2 t. black pepper
1 c. water
2-3 chipotle chilies, chopped
salsa, cheese, sour cream, and peppers for topping
1. Put all ingredients up through the chipotle chilies in a crock-pot. Mix well and spoon juice over top of the pork. Cook on low for 8 hours.